The document outlines personal hygiene and food safety policies for food production facilities. It details requirements for cleanliness of nails, hair, jewelry, and hands. Workers must wash hands frequently and follow policies to prevent contamination and cross-contamination. The policies aim to ensure high standards of food safety and compliance with Good Manufacturing Practices regulations.

2. • The purpose of this policy is to ensure
compliance with current Good Manufacturing
Practice (GMP) regulations for foods.
• As food handlers, we have a responsibility to
our customers to maintain high standards of food
safety. To ensure only safe, high-quality products
are produced, food processors must follow all
GMP’s listed:

3. A. Personal Hygiene Requirements
Your personal hygiene is very important. All personnel working in the production area are expected to
maintain a high degree of personal cleanliness. The following rules apply to you:
Cleanliness
• 1.1.1 Nails
• Keep fingernails clean and neatly trimmed. Dirty nails are a popular place for bacteria to hide and
grow.
• Nail polish is not permitted in the production area. The polish may flake off and contaminate the
product. Bacteria also hide in cracks in the nail polish.
1.1.2. Hair
• You must wear a protective hair net in the production area. There must be no exposed or loose hair
protruding from under a hairnet. Hair carries many microorganisms. (1 hair follicle can contain up
to 50,000 germs).
• Men with mustaches or beards must cover them fully with a beard net.

4. 1.1.3. Jewelry
• All jewelry, including watches, must be removed when entering the plant. Plain wedding bands without stones or
settings are allowed. This is not only to protect our products from contamination, but also to protect you from injury
and/or the loss of a valuable possession. (Skin area underneath jewelry is a warm area and together with moisture
and a little air, these are ideal conditions for bacteria to grow at a rapid rate).
1.1.4. Hands
Your hands can be the source of many microorganisms. The following rules apply to you:
You must wash your hands with soap and water located at each hand washing station:
 when starting work
 after break time
 after lunch
 after using the washroom (the number of bacteria on your fingertips double after using the washroom)
 after blowing your nose
 after handling garbage, after touching a pallet, skid, floor mat or picking up product from the floor
 or whenever your hands have become contaminated
Always dry your hands using the disposable paper towels provided. Never dry or wipe your hands on your
clothing as it may be contaminated with microorganisms.
Always dry your hands using the disposable paper towels provided. Never dry or wipe your hands on your
clothing as it may be contaminated with microorganisms

5. Protective Clothing
 The protective clothing provided must be changed daily and when necessary,
day.
 All soiled laundry must be placed in the laundry receptacles provided. No soiled or dirty
laundry is to be left in the production area.
 You cannot carry personal items such as pens, knives, cell-phones, or other small
your uniform pockets.
Gloves
 Wash hands before putting on new pair of gloves.
 Change gloves at every break, when torn, after touching garbage, and after touching
face or blowing nose.
 Change gloves as often as required to ensure food safety.
 Extra gloves are not to be carried in pockets of work clothes due to the probability of
falling unnoticed into equipment or finished products.
 All used gloves must be disposed in the garbage cans provided.

6. 2. Hygienic Handling of Products
These are precautions you must take to prevent the contamination of the product you are working
These precautions are listed below:
Conduct
Any behavior that could result in the contamination of product is prohibited. This includes:
 Eating, drinking, and chewing in production area.
 Chewing gum
 Spitting
 Smoking
 Coughing or sneezing must be directed away from product and must be blocked by shoulder or
arm.
Hands
 Wash your hands frequently with hand soap using warm, running water for 30 seconds.
 Refrain from touching your nose or face. If you do – wash your hands.
 If you wear gloves, the same rules apply.
 Wash your hands after removing gloves and before applying new gloves.
 Hand-washing signs and proper techniques are posted in all employee facilities.

7. Floor
Do not let clean utensils or equipment, or your hands touch the floor unless proper cleaning and
cleaning and sanitizing procedures have been performed.
 Do not let product and or packaging material touch the floor – ever.
 If product makes contact with the floor, it must be deemed inedible and placed in the garbage
bins.
 Do not place cardboard boxes or bags on the floor. Keep these on skids, stands or packaging
tables.
⦁ Product Contact Surface
 Do not place cardboard boxes on product contact surfaces. They have been handled many times
and have sat in unsanitary environments making them a potential source of bacteria and
physical contamination.

8. 3. Illness and Injuries
If you are ill or injured, you must report the situation to Production Manager or Supervisor
QA designate immediately. The Production Manager or Supervisor or QA designate will
each situation. You must comply with the following rules:
 All cuts, sores, scratches or other wounds must be covered with a waterproof covering
blue band-aid which is firmly secure. The microorganisms from an infected cut are easily
transferred to the products you handle. Glove must be worn on top of band-aid or
 There must be no coughing or sneezing freely in the production area. Microorganisms are
readily transferred by the spray droplets and mucous from coughs and sneezes. Block
and coughs by using your shoulder or upper arm.
 If you block a sneeze or a cough with your hands immediately dispose of gloves, then wash
sanitize your hands.
 If you are suffering from or are a carrier of an infectious illness (i.e. vomiting or diarrhea)
must notify your Supervisor immediately. You may not work in a production area and may
assigned to “modified work” in a non-critical area.

9. 4. Cross – Contamination
4.1. Protective Clothing and Hairnets
 Protective clothing is not to be worn in the lunchroom, washrooms or outside the building.
 Production coats are not to leave the production area and should be hung on hooks
is to prevent cross contamination of foreign and potential harmful bacteria to the
that could cause spoilage and/or food poisoning.
4.2. Limited Access / Traffic and Air Flow
 All doors must be kept closed.
4.3. Housekeeping
 Garbage must be emptied on a regular basis to prevent overflowing.
 The floor must be free of trash, broken pallets, spilled products, etc.
 A dry sweep is to be done if required during production.
 All products must be removed from an area if a wet wash is required during breaks.
 Pallets and plastic crates must be neatly stacked and must not be left up against a wall.

10. 4.4. Tools and Equipment
4.4.1 Squeegees
 Use squeegee to remove water from the floor.
 Never use a squeegee to remove water from food contact surfaces. This action would cause cross-
contamination of bacteria from the floor to the food contact surface via the squeegee. Harmful
bacteria can come into contact with the mix being handled on that surface resulting in early
spoilage and potential food poisoning.
4.4.2 Rags/
 Rags are not permitted. Rags harbor bacteria in the cloth material and over a short time the
bacteria can multiply and cross contamination can occur resulting in early spoilage and/or food
poisoning.
 Disposable paper or jay cloths are the only tools allowed to clean food contact surfaces. Excess
water can be removed by tipping the table top surface initially and then removing the water left
by using the disposable paper towels provided.

11. 5. Facilities
1.Washrooms/Change Rooms
 The washrooms are equipped with clean, modern washroom facilities. You are expected to
keep these facilities clean since they are part of our work home. Prior to using the washroom
facilities, you must remove your protective clothing and hang it on the hooks provided at the
designated location. This will eliminate any contamination of our work clothes as we enter
washrooms. Do not forget to wash your hands after using the washroom.
 The change room/locker facility is for street clothing and personal belongings and must not
any food, work clothing or equipment (i.e. gloves, aprons, etc.)
 All footwear is to be stored on shoe racks in change rooms.